If you are craving a cozy, hearty dinner, this Chili Cornbread Casserole delivers every time. This baked favorite combines a rich chili base with a golden cornbread topping for a meal that is ready in about 45 minutes, made in one skillet, and perfect for busy weeknights.
For another easy, hearty casserole, don't miss our hobo casserole recipe, a true family favorite!
Quick Summary
- Flavor: Savory ground beef chili with a slightly sweet, golden cornbread topping
- Texture: Thick and hearty on the bottom, fluffy and tender on top
- Time: About 45 minutes total
- Skill Level: Beginner-friendly and straightforward
- Best For: Weeknight dinners, potlucks, and family meals
Summarize and Save This Content On
The first time I made this Cornbread Chili Casserole, my family couldn't stop raving about it. The rich, savory chili, with tender beans and peppers, paired with a golden, cheesy cornbread topping, instantly became a weeknight favorite. It's easy to make, full of flavor, and ready in just 45 minutes.
Looking for more easy, family-friendly casserole recipes? You'll love our meatball casserole and sloppy joe tater tot casserole.
Why You Will Love This Recipe
This chili casserole with cornbread is hearty, filling, and budget-friendly. It uses simple pantry ingredients, bakes in one skillet, and feeds a hungry family without a lot of extra work. The balance of savory chili and lightly sweet cornbread makes it a dinner everyone looks forward to.
Ingredients
- Ground Beef: Use an 80 to 85 percent lean ground beef for the best flavor. Drain the excess grease after browning so the chili layer is thick, not greasy.
- Bell Pepper and Onion: A fresh bell pepper and a yellow onion add texture and natural sweetness. Dice them evenly so they cook at the same rate.
- Chili Seasoning: Adds a warm, savory kick to the chili and deepens the overall flavor. Adjust the amount based on how bold you like your chili flavor.
- Tomato Sauce and Tomato Paste: The sauce adds moisture, while the paste thickens the chili and deepens the flavor.
- Beans: Red kidney beans and pinto beans make this chili and cornbread casserole hearty and filling. Rinse and drain them well to remove excess sodium and liquid. If you love beans, you'll also enjoy our cowboy beans recipe.
- Cheddar Cheese: Use freshly grated cheddar for the best melt and flavor. It creates a delicious layer between the chili and the cornbread.
- Jiffy Corn Muffin Mix: This keeps the topping simple and reliable. Mix it just until combined, so the cornbread stays tender.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Make It Gluten-Free: Use a gluten-free cornbread mix so everyone can enjoy this cornbread chili bake without worry.
- Go Meatless: Replace the beef with extra beans or a plant-based meat substitute for a hearty vegetarian version.
- Swap the Protein: Use ground turkey instead of beef for a lighter twist, or try chicken for a milder flavor the whole family will enjoy.
- Extra Cheesy: Stir some shredded cheese directly into the cornbread batter, then spread it over the chili for a gooey, cheesy topping.
- Add Some Spice: Add diced jalapeños, a pinch of cayenne, or a few dashes of hot sauce to give your chili an extra kick.
How to Make Chili Cornbread Casserole
Making this chili with cornbread topping is easier than it looks, and it all comes together in one skillet. Preheat your oven to 400℉ and get your ingredients ready.
- Step 1: Sauté the Vegetables. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the diced bell pepper and onion and cook until the onion is soft and translucent.
- Step 2: Brown the Beef. Add the ground beef to the skillet and break it apart as it cooks. Once it's fully browned, carefully drain off any excess grease to keep the chili rich but not greasy.
- Step 3: Build the Chili. Stir in the garlic, chili seasoning, tomato sauce, tomato paste, diced green chiles, fire-roasted tomatoes, and the drained beans. Whisk together the beef broth and cornstarch in a small bowl, then pour it into the pan. Let the mixture simmer for a few minutes until slightly thickened.
- Step 4: Add Cheese and Cornbread. Sprinkle the shredded cheddar over the chili. Prepare the cornbread batter according to the package directions, then gently spread it over the chili.
- Step 5: Bake. Bake until the cornbread is golden and set in the center. Serve this hearty casserole with something fun and family-friendly, like our air-fried tater tots.
Expert Tips
- Let the Chili Thicken: Simmer the chili long enough for it to thicken before adding the cornbread. A thick base keeps the layers from blending.
- Spread the Batter Gently: Use a spatula to carefully spread the cornbread batter so it fully covers the chili without pressing down into it.
- Check the Center: Insert a toothpick into the center of the cornbread to ensure it is baked through before removing it from the oven.
- Storing and Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat a portion in the microwave in 30 to 60 second intervals until heated through, or warm the entire skillet in the oven at 325°F until hot.
Serving Suggestions
- This ground beef chili casserole makes a filling and easy dinner after a busy day. Serve it with a crisp cucumber salad and our loaded fries for a kid-friendly touch.
- It's perfect for family gatherings or potlucks when feeding a crowd and pairs well with Mexican rice for a complete, flavorful meal.
- For casual parties or game day, it's always a hit and easy to share. Add toppings like sour cream, sliced green onions, or avocado, and serve with tortilla chips and our smoked queso dip.
Chili Cornbread Casserole Recipe FAQs
Yes! After baking and letting it cool completely, wrap the casserole tightly in foil or individual portions in a container and freeze for up to 2 months. To reheat, thaw it overnight in the refrigerator, then bake at 350℉ for 20-25 minutes until heated through, or warm individual portions in the microwave in 30-60 second intervals until hot.
If the chili layer is too thin, it can make the topping soggy. Be sure to simmer the chili long enough to thicken before adding the batter.
Yes! You can leave out the beans if you prefer a simpler chili. To keep it hearty, add extra ground beef, vegetables, or even some cooked rice or quinoa. The casserole will still be flavorful and pair well with the cheesy cornbread topping.
Absolutely! You can prepare the chili layer a day in advance and refrigerate it. Add the cheese and cornbread topping just before baking.
More Delicious Easy Casserole Recipes
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Chili Cornbread Casserole
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 bell pepper diced
- ½ yellow onion diced
- 2 pounds ground beef
- 3 teaspoons garlic minced
- chili seasoning
- 8 ounce can tomato sauce
- 2 tablespoons tomato paste
- 4 ounces diced green chiles
- 15 ounce can fire-roasted diced tomatoes
- 15 ounce can red kidney beans drained and rinsed
- 15 ounce can pinto beans drained and rinsed
- 1½ cups beef broth
- 2 tablespoons cornstarch
- 1½ cups cheddar cheese grated
- 2 boxes boxes Jiffy corn muffin mix (8.5 ounce)
- ⅔ cup milk
- 2 large eggs
Instructions
- Preheat the oven to 400℉.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the bell pepper and onion and sauté until the onion is soft and translucent.
- Add the ground beef and cook, breaking it apart, until fully browned. Drain off any excess grease.
- Add the garlic, chili seasoning, tomato sauce, tomato paste, green chiles, diced tomatoes, kidney beans, and pinto beans to the skillet. In a small bowl, whisk together the beef broth and cornstarch, then stir it into the skillet. Mix well and bring to a steady simmer for 5 minutes.
- Prepare the cornbread batter according to the package directions. Sprinkle the cheese evenly over the chili, then pour the batter on top and gently spread it into an even layer.
- Bake for 25-30 minutes, or until the cornbread is golden and set. Top with your favorite chili toppings and serve.
Video
Notes
- Drain the cooked ground beef well to prevent excess grease in the casserole.
- Simmer the chili until slightly thickened so the cornbread layer stays on top.
- Gently spread the cornbread batter over the chili for an even topping.
- Bake until the cornbread is golden and set in the center for the best texture.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Ryan Allen
This is what happens when chili and cornbread decide to be best friends.